Rustic Root Vegetables Pie
Portions:
18Preparation Time:
Cooking Time:
Ingredients
1 bag (2 kg)
Arctic Gardens Seasoned Root Blend Vegetables
3 9" diameter pie crusts
3 big red onions
90 mL (6tbsp) butter
90 mL (6 tbsp) maple syrup
Salt, pepper
6 egges + 3 egg yolks to brush the pie crust
45 mL (3 tbsp) hopped fresh parsley
540 mL (2 1/4 cups) cream
375 mL (1 1/2 cups) shredded mozzarella
Preparation
1. Preheat the oven to 350°F (180°C) and bake the Seasoned Root Vegetable blend on a lightly oiled baking sheet for 15 minutes*.
2. While the vegetables are cooking, unroll the pie crusts into 9" pie dishes, pre-bake for 3-5 minutes in 350°F (180°C) oven.
3. Sauté the sliced red onions in a pot with butter until translucent, season with salt and pepper to taste. Add the maple syrup and allow to caramelize for a few minutes. Remove from heat and set aside.
4. Prepare the filling by mixing the whole eggs, parsley, liquid cream and shredded mozzarella in a bowl. Add salt and pepper to taste.
5. Lay the caramelized onions on the bottom of the pre-baked pie crusts. Add the cooked Seasoned Root Vegetable blend on top and then the egg filling.
6. Brush the edges of the pie crusts with egg yolk to achieve a golden brown finish. Bake for 20-30 minutes* at 350°F (180°C) until crust is golden and filling is cooked through.
* If you choose to use a combi oven, adjust the baking time accordingly, on average 10 to 15 minutes less.
